Chicken Barley Chili

Recipe

Soup, Chili & Stew
Chicken Barley Chili

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Recipe Data

11
Servings
5min
Prep
40min
Total

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    Servings and Ingredients

    Ingredients
    Serves 11
    QuantityIngredientAdd
    1(14-1/2-oz.) can diced tomatoes, undrained
    1(16-oz.) jar salsa, or tomato sauce
    1(14-oz.) can fat-free chicken broth
    1 c.Quaker quick barley
    3 c.water
    1 tbsp.Hy-Vee chili powder
    1 tsp.Hy-Vee ground cumin
    1(15-oz.) can Hy-Vee black beans, drained and rinsed
    1(15-1/4-oz.) can whole kernel corn, undrained
    3 c.boneless skinless chicken breast, cooked and shredded
    Reduced-fat Cheddar cheese, optional
    Hy-Vee low-fat sour cream, optional

    Things To Grab

    • 6-quart saucepan with lid

    Directions

    1. In 6-quart saucepan, combine diced tomatoes, salsa, chicken broth, barley, water, chili powder, and cumin. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally.

    2. Add beans, corn, and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheese and sour cream.

    Nutrition facts

    Servings

    270 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 4
    • Cholesterol: 60
    • Sodium: 700
    • Total Carbohydrates: 27
    • Protein: 32

    Recipe Source:

    Quaker Quick Barley Box